This cream cheese mashed potatoes recipe is full of cream cheese, sour cream and butter, making them creamy, buttery and full of flavor. Rich and indulgent, they are the perfect side dish for any holiday.
There are certain times when you just need to embrace flavor and not worry about being super healthy. Make no mistake when I say these creamy mashed potatoes are not healthy.
There is no skim milk here. What I can say, is they are decadent and rich in all the right ways.
Everyone has their favorite side dishes during the holidays, from sweet corn pudding to slow cooker mashed sweet potatoes, but these mashed potatoes are at the top of the list for me. It was actually a recipe that a family friend of mine, Susan, made and luckily enough shared with me.
I'm actually not a huge fan of cream cheese or sour cream on their own, but when added to these mashed potatoes, it just makes everything right. It doesn't hurt that there is some butter in there too. Oh and if you add some easy turkey gravy, there isn't much better.
So if you're up for some indulgence for a tasty side dish, this cream cheese mashed potatoes recipe should be at the top of your list. And if you have leftovers, use them to make some mashed potato fritters.
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Recipe Ingredients
- Russet potatoes - has enough starch for creamy mashed potatoes.
- Cream cheese - helps thicken and makes the potatoes creamy.
- Sour cream - adds a little sourness to the dish.
- Unsalted butter - adds flavor.
- Onion salt and black pepper - enhances the flavor.
- Italian parsley - adds a little freshness.
Step-by-Step Instructions
- Preheat oven to 350°F. Place the potatoes into a large stockpot and cover with salted cold water. Bring the potatoes to a gentle boil and cook for 15-20 minutes or until tender. Drain the potatoes and add back to pot or large mixing bowl.
- Add remaining ingredients and mash the potatoes. After slightly mashed, beat with an electric mixer on medium speed until smooth and fluffy.
- Transfer the potatoes to a 9x13 or 2 quart greased baking dish. Add some cubed butter on top and sprinkle with black pepper.
- Bake the mashed potatoes for 45 minutes or until golden brown on top. Top with some Italian parsley if desired.
Best Potatoes for Mashed Potatoes
You want to use a super starchy potato like Russets or Yukon Golds. If you use a waxier potato like Red Bliss, they won't break down enough or absorb the dairy.
Leftover Ideas
While it is hard to stop eating these creamy mashed potatoes, you might have some leftovers at the end of the day. Some ideas to use them up include:
- Loaded Mashed Potato Cakes
- Mashed Potato Gnocchi
- Fried Mashed Potato Balls
- Leftover Mashed Potato Muffins
- Mashed Potato Waffles
FAQs
No. I like to bake them to get some golden brown color on top and extra flavor. However they are ready to serve as soon as they're mashed and all the dairy is added.
To avoid a gummy, overstarched mess, mash the potatoes while they're dry but still hot. Also never use a food processor or blender. They usually overmash the potatoes.
However if for some reason yours became gluey, you can make a gratin instead by spreading the creamy mashed potatoes in a thin layer across a baking dish and topping with some butter, cheese and breadcrumbs. Bake to form a crispy top.
Yes although you only want to make 2 days ahead of time at a maximum. Proceed to mashing the potatoes and adding all of the ingredients. Transfer to a heat proof bowl and cover tightly with plastic wrap and place in fridge.
To reheat, poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through.
Taste and adjust seasoning, if needed. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the parsley. Serve hot.
You can place in an airtight container for 3-5 days in the fridge or in the freezer for 3 months.
If placing in the freezer, scoop out portions and place on a baking sheet and then freeze before transferring to a container or freezer bag.
Pro Tips/Recipe Notes
- Start the potatoes in cold water, add salt, bring to boil and then reduce to simmer. If you start in hot water, the potatoes will cook unevenly.
- Drain the potatoes well to avoid a mushy, watery mess.
- Use room temperature ingredients so they are absorbed more evenly by the potatoes.
- Do not overwork the potatoes. You want to mash/whip until just light and fluffy.
Other Side Dish Recipes
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Cream Cheese Mashed Potatoes
Ingredients
- 5 lbs russet potatoes, peeled and cut into 1 inch cubes
- 8 oz cream cheese, at room temperature
- 1 cup sour cream, at room temperature
- 1 stick unsalted butter, at room temperature
- 1 tablespoon onion salt
- pinch of black pepper
- 1 tablespoon chopped Italian parsley (optional)
Instructions
- Preheat oven to 350°F. Place the potatoes into a large stockpot and cover with salted cold water. Bring the potatoes to a gentle boil and cook for 15-20 minutes or until tender. Drain the potatoes and add back to pot or large mixing bowl.
- Add cream cheese, sour cream, butter and onion salt and mash potatoes. After slightly mashed, beat with an electric mixer on medium speed until smooth and fluffy.
- Transfer the mashed potatoes to a 9x13 or 2 quart greased baking dish. Add some cubed butter on top and sprinkle with black pepper.
- Bake the mashed potatoes for 45 minutes or until golden brown on top. Top with some Italian parsley if desired.
Notes
- Use starchy potatoes like Russets or Yukon Golds for the fluffiest, smoothest and most flavor-packed creamy mashed potatoes.
- Start the potatoes in cold water, add salt, bring to boil and then reduce to simmer. If you start in hot water, the potatoes will cook unevenly.
- Drain the potatoes well to avoid a mushy, watery mess.
- Use room temperature ingredients so they are absorbed more evenly by the potatoes.
- Do not overwork the potatoes. You want to mash/whip until just light and fluffy.
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